Recipes for the Soul----Gluten Free Corn Bread

March 6, 2002

Gluten-Free Corn Bread

Reprinted with permission from by Carol Fenster, Ph.D. of Savory Palate Press(800) 741-5418 (for more recipes: www.savorypalate.com)For a crispier crust, bake in a pre-heated cast-iron skillet.1 1/4 cups cornmeal1/2 cup white rice flour or sorghum flour*1/4 cup potato starch*1/4 cup tapioca flour*1 1/2 teaspoons xanthan gum*1/3 cup sugar2 teaspoons baking powder 1 teaspoon salt2 large eggs, lightly beaten1 cup milk 1/3 cup vegetable oil*Available at natural food stores or on-line at www.bobsredmill.com, www.glutensolutions.com, or www.missroben.com 1. Grease 8 x 4-inch or 8-inch round or square nonstick pan. Set aside. Preheat oven to 350°.2. In medium bowl, combine flours, xanthan gum, cornmeal, sugar, baking powder, baking soda, and salt. Make well in center. Set aside. 3. In another bowl, beat egg, milk, and oil until well blended. Add egg mixture all at once to dry mixture, stirring just until moist. Batter will be consistency of thick cake batter. 4. Bake 25-30 minutes, or until top is firm and edges are lightly browned. Serve warm. Serves 12.